Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ¼ cup
• Granulated sugar - 1 cup
• Cream cheese, softened - 32 oz (4 packages)
• Vanilla extract - 1 tablespoon
• Large eggs - 4
• Sour cream - 1 cup

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined.

3. 3.

   Press the mixture into the bottom of a 9-inch springform pan.

4. 4.

   Bake the crust for 10 minutes, then let it cool while preparing the filling.

5. 5.

   In a large bowl, beat the cream cheese and remaining sugar until smooth.

6. 6.

   Add the vanilla extract and mix well.

7. 7.

   Add the eggs, one at a time, beating well after each addition.

8. 8.

   Fold in the sour cream until just combined.

9. 9.

   Pour the cream cheese mixture over the cooled crust.

10. 10.

    Bake for 60-70 minutes or until the center is set but still slightly jiggly.

11. 11.

    Turn off the oven, and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

12. 12.

    Refrigerate for at least 4 hours or overnight before serving.

Nutritional Facts